Italian Almond Cookies Recipe – Classic Soft Almond Cookies
Some recipes don’t need reinvention — they need respect.
Italian Almond Cookies are one of those timeless treasures passed from nonna to nonna, bakery to bakery, generation to generation. Crisp on the outside, tender and chewy on the inside, delicately scented with almond and citrus, these cookies feel both elegant and comforting at the same time.
They are simple by design, relying on quality ingredients and careful technique rather than shortcuts. And once you make them at home, you’ll understand why they’ve never gone out of style.
A Cookie with Italian Soul
Known across Italy under different names — amaretti morbidi, paste di mandorla, or simply almond cookies — this dessert is naturally gluten-free, beautifully aromatic, and perfect with espresso, tea, or dessert wine.
These cookies strike the perfect balance:
- Light crackled exterior
- Soft, chewy almond center
- Deep almond flavor without bitterness
INGREDIENTS
Cookie Dough
- 2½ cups almond flour
- ¾ cup granulated sugar
- 2 large egg whites
- 1 tsp almond extract
- ½ tsp vanilla extract
- Zest of 1 lemon or orange
For Coating
- ½ cup powdered sugar
- Whole almonds or sliced almonds (optional, for topping)
INSTRUCTIONS
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a large bowl, combine almond flour and granulated sugar.
- Add egg whites, almond extract, vanilla extract, and citrus zest.
- Mix until a soft, slightly sticky dough forms.
- Scoop tablespoon-sized portions and roll into balls.
- Roll each ball generously in powdered sugar.
- Place cookies on baking sheet, spacing 2 inches apart.
- Press a whole almond or sliced almonds gently on top if desired.
- Bake for 18–22 minutes until lightly golden on the bottom but soft inside.
- Cool completely before serving to allow texture to set.
Texture Notes
- Soft cookies: Remove when just set
- Chewier center: Slightly underbake
- Crispier edges: Add 2 extra minutes
Serving Ideas
- Serve with espresso or cappuccino
- Pair with fresh berries
- Package as elegant edible gifts
Storage Tips
- Store in airtight container up to 5 days
- Freeze baked cookies up to 2 months
Italian Almond Cookies
Ingredients
Equipment
Method
- Mix almond flour, sugar, and wet ingredients into dough.
- Roll dough into balls and coat in powdered sugar.
- Bake until soft with lightly golden bottoms.
